In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.

Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
Cool wedges on pan for 5 minutes, then serve at once!
Notes

The baking times listed above are approximate; it depends how thick you cut the sweet potato wedges. For best results, try to cut the wedges evenly; this will help them cook at about the same rate. Double recipe as needed, but only bake one tray at a time.

Leave the skin on the chicken thighs but remove the bones by cutting two slits along the sides of the bone. Rinse the chicken with cold water and pat dry with paper towels. Set aside.

In a big bowl, whisk all the Marinade ingredients until well combined. Save some of the Marinade for basting. Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for at least 2 hours.

Fire up the grill, brush a little bit of the Marinade plus the garlic, cilantro and jalapeno on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately with some fresh lime wedges.

Gluten and dairy-free burrito bowls with garlic cilantro-lime rice

Ingredients (2-3 servings):
For the meat:
3/4 lb organic ground beef
1 small yellow onion, minced
4 garlic cloves, minced
1 tbsp olive oil
1 tsp paprika
1 tsp chili powder
1 1/2 tsp cumin
1/2 tsp black pepper
Salt, to taste
For the rice:
1 cup jasmine rice
2 garlic cloves, minced
1/3 cup cilantro, minced
1 lime, juiced
Salt, to taste
Toppings:
Shredded lettuce
Diced tomatoes
Organic corn
Guacamole
Thinly sliced jalapeños
Serve with lime wedges
Hot sauce, as desired .
Directions:
1) Cook your rice as directed on the package. I used my rice cooker! I threw in the garlic before to cook with the rice. Once the rice is cooked mix in the cilantro, lime juice and season with salt.
2) For the meat sauté the garlic and onions in olive oil until softened then add in the ground beef. Break the beef apart and once it’s nearly cook add in all the seasons.
3) To assemble: Fill a bowl first with the rice then add in all toppings! I drizzled mine in hot sauce and it was so yummy.
4) Enjoy!